| 油脂的氧化稳定性与抗氧化剂 |
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| 引用本文： | 王宪青,余善鸣,刘妍妍.油脂的氧化稳定性与抗氧化剂[J].肉类研究,2003,17(3):18-20,47. |
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| 作者姓名： | 王宪青 余善鸣 刘妍妍 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,哈尔滨,150076%黑龙江八一农垦大学食品学院,密山,158308 |
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| 摘 要： | 论述了油脂的氧化稳定性与影响因素,介绍了国内外最新的研究进展,即油脂的氧化稳定度与脂肪酸组成以及生育酚浓度之间的量化关系.并对几种天然抗氧化剂作了介绍.
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| 关 键 词： | 油脂 氧化稳定性 抗氧化剂 |
Stability of Oxygenation and Antioxidant of Oil |
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| Wang Xianqing.Stability of Oxygenation and Antioxidant of Oil[J].Meat Research,2003,17(3):18-20,47. |
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| Authors: | Wang Xianqing |
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| Affiliation: | Wang Xianqing |
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| Abstract: | The oil oxygenation stability and influential factors and the latest discovery in such field throughout the world are briefed.In addition,the quantitative relation of oil stability index,fatty acid composition as well as tocopherol are described.Some natural antioxidants are introduced at last. |
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| Keywords: | OSI antioxidant |
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